Recent content by kk1181

I have about 20 pounds of blackberries. Some of them have a little mold on them. They are now in the deep freezer. How do I kill the mold when I start fermenting? Do I boil them? Do I thaw them and mash them and pour hot water on them? Does the freezer kill the mold?

It might be pectin haze and not yeast...I have accidentally added them at the same time and it worked fine...

I use the same corker...my corks stick out the same as well...some bottles they go in fine and some terrible...do you soak the corks first before corking? Do you just do them dry? How old are your corks?

That's the stuff!!! It's awesome!!!

Once my wine is done and I add PS I then add some clarifier. I use one that is a two part one that takes about a day or three. It's called something like chitson and Benzol...(sp?)

The oak at the lumber yard is moist and the oak for wine is dried and cured and made for wine...

Thanks. That's exactly what I needed.

I made some strawberry wine in 2002 and the alcohol flavor never mellowed out. I also made it have a high 16% alc. content. I hope yours gets better. I never tried it again. From what I've read ppl say to make strawberry wine around 12% unless you have a lot of flavor. Mine didn't have much flavor.

Hey all, Im making lemon wine right now. It's from lemon aid concentrate. I used the concentrate as directed with dilution of water but I sweetened it to make 8% alcohol. It has fermented to dryness now and I have added potassium sorbate to stop it from fermenting again. It has been seven days...